I'm planning the recipe for my first all-grain in a few weeks. I'm converting a recipe from extract to AG. I was hoping you guys would put some eyeballs on the result and let me know what you think. Any suggestions are definitely welcome.
I used Beersmith to convert the recipe then rounded the grain values up.
7.5lb Pale malt 2-row US
2.5lb Munich malt
1lb Flaked rye
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